1. Combine 1 teaspoono of the lemon zest, the garlic, ¼ teaspoon of the salt, and pepper in a small bowl and mix well. Rub this into the meat, and let it stand for 1 hour at room temperature.
2. Meanwhile, bring a saucepan of water to a boil, and add the asparagus. Simmer for 3 minutes. Drain, rinse under cold water, and drain again. Set aside, loosely covered.
3. Bring another saucepan of water to a boil, and add the artichoke hearts. Simmer for 3 minutes. Then drain, rinse under cold water, and drain again. Set aside, loosely covered.
4. Heat the oil in a skillet over high heat. Sauté the lamb 3 minutes per side for rare meat. Transfer the lamb to a platter and keep warm. Discard the oil in the skillet.
5. Add the vermouth and vinegar to the skillet. Cook over medium-low heat until the liquid has reduced to 1 tablespoon, 1 to 2 minutes.
6. Stir in the crème fraîche, dill, remaining 1 teaspoon lemon zest and ¼ teaspoon salt, and pepper. Add the asparagus, artichoke hearts, and peas. Cook over high heat, adding any juices that have accumulated around the lamb, until the mixture is thick and the vegetables are coated. Season with salt and pepper.
7. Arrange the noisettes on two plates, and spoon the vegetables and sauce over and around them. Serve immediately.
Note: A noisette is the trimmed meat from the eye of a loin lamb chop.
Whisk the creams together in a small bowl. Pour the mixture into a jar, cover, and let stand in a warm place for 12 hours. Then stir, and refrigerate for 24 hours.
Makes 1 cup.
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© 1998 Ronald Florence Last modified: Fri Jan 30 17:59:50 EST 1998